Ever since returning to Australia after a couple of years in México, I have searched for a chicken with the real chicken flavour the Mexican chooks have. I had tried all the likely contenders from the Barossa, Mudgee, Alstonville, Kangaroo Island. They are good, but none had the taste I remember from childhood - and had forgotten until the memory was rekindled in México.
Well, I think these Holmbrae chooks from the NSW Southern Highlands come closer than any other Australian chicken. This one was rubbed with rosemary salt (from Salt, Meats, Cheese) and simply roasted, along with wedges of choko, baby fennel and Dutch cream potatoes.
Friday, August 29, 2014
Thursday, August 28, 2014
FENNEL RISOTTO
If you live in the north of Italy, this is comfort food. Soft, gentle, subtle risotto. Home made chicken stock, fennel bulb, a touch of Pernod, Lurpak butter, parmigiana reggiano.
FENNEL RISOTTO
CHICKEN THIGH WITH TWO SALADS
This is simple school night food. I could have described each salad in detail, but writing 'two salads' is simpler - and it's a simple school night dinner, after all.
So, chicken thigh with two salads it is.
So, chicken thigh with two salads it is.
CHICKEN THIGH WITH TWO SALADS
Sunday, August 24, 2014
BRAISED WAGYU RUMP CAP WITH BABY KALE, RED CABBAGE & AIOLI
Australia produces some great wagyu (Kobe) beef. A lot of what's labelled wagyu here is a cross - usually wagyu and black Angus. The best pure wagyu gets shipped to Japan or snapped up by top-end restaurants. The big demand is for the premium cuts - porterhouse, eye fillet, rib fillet, rib. The rump cap is one of the unloved bits. Treated with love, it produces deliciously satisfying meals.
The piece I bought (about 1.25 kg) was braised whole in red wine, veal stock, with garlic, bay etc. It had about 6 hours cooking at 130C. Braised red cabbage underneath with baby kale leaves tossed in a tablespoon of walnut oil and a little red wine vinegar. Roasted garlic aïoli. Heaven.
BRAISED WAGYU RUMP CAP WITH BABY KALE, RED CABBAGE & AIOLI
BARBEQUED LAMB SHOULDER WITH CAPSICUM JAM
I love lamb shoulder. It needs & deserves long slow cooking. This one was rubbed with rosemary, mint and garlic. I roasted it at 140C for 3 hours, then finished it on the BBQ.
Red capsicum jam is delicious, easy and versatile - gently braised in olive oil, with smoked paprika, cumin seeds and red wine vinegar. Then palm sugar added to caramelise.
Maple glazed heirloom carrots from the weekly farmers markets are so packed with flavour.
BARBEQUED LAMB SHOULDER WITH CAPSICUM JAM
Saturday, August 23, 2014
ADOBO PRAWNS WITH ROASTED CORN AND CHIPOTLE SALSA
I realised I haven't been cooking as much Mexican food as I used to. One dish doesn't make amends, but it's a start.
So, classic flavours here. Prawns dusted with a seasoning of ground chipotles and other goodies. Roasted organic corn, tomato, local avocado, black beans and coriander under it. A chipotle salsa reclining to the side and a clutch of microherbs on top.
ADOBO PRAWNS WITH ROASTED CORN AND CHIPOTLE SALSA
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